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OverviewTime-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included. Full Product DetailsAuthor: Philip HasheiderPublisher: Quarto Publishing Group USA Inc Imprint: Voyageur Press Dimensions: Width: 22.90cm , Height: 2.00cm , Length: 17.80cm Weight: 0.726kg ISBN: 9780760337820ISBN 10: 0760337829 Pages: 256 Publication Date: 06 September 2010 Recommended Age: From 0 to 0 years Audience: General/trade , General Format: Paperback Publisher's Status: Out of Print Availability: In Print  Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsReviewsFor those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. - EDIBLE MEMPHIS <p>For those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. - EDIBLE MEMPHIS Author InformationPhilip Hasheider is a farmer and writer. He's the author of How to Raise Cattle and How to Raise Pigs. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin. Tab Content 6Author Website:Countries AvailableAll regions |
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